In order to provide a practical foundation for the production of potato noodles, comprehensive analyses of the quality indexes of potato noodles using the entropy-right method were conducted, and the basic formula of different proportions of potato noodles were optimized, based on orthogonal experiments. The results showed that the optimized basic formula of noodles was 0.6% salt, 0.4% dietary alkali, 55% water and mixed for 7 min, when the potato flour was 25%. However, when the potato powder ratio was 30%, the optimized formula was 1.2% salt, 0.4% dietary alkali, 60% water and mixed for 6 min. When the potato powder ratio was 35%, that was 0.8% salt, 0.6% dietary alkali, 65% water and mixed for 8 min. When the potato powder ratio increased to 40%, the optimized formula should be 0.8% salt, 0.6% dietary alkali, 72.5% water and mixed for 5 min. The sensory scores of the potato noodles were higher than 80 in most groups except that with 40% of potato powder, and the overall quality of the noodles was good under these conditions. The noodles with 25% potato flour recorded the highest quality scores among those groups.